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JT 王鎮廷

@2le_jt

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It’s brunch time on this week’s episode of #TheSpecial 🍽️, and @foodloversdiary is in for an unforgettable meal at @thirdsbk.

Where should we head next? Let us know in the comments 👇.

🎥: @jackieurteaga, @tshomovisuals

#nycrestaurant #brunch #brooklyneats #japanesefood by @2le_jt

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3 months ago

A popular notion is to find a knife that fits you. But rather, I find that a knife is a tool. It's something you adapt to. Something you learn to use. As you gain experience, you learn that there are often better tools for the job, but knowledge, technique, and critical thinking will always reign supreme.

Also very important are those dedicated to sourcing for you. Thanks @scherer__genius and the scallop that clamped down on this fish. taken in Rule Of Thirds by @2le_jt

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8 months ago

Yamanaka Onsent pt2. by @2le_jt

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2 years ago

Most gorgeous nature in Yamanaka Onsen, Ishikawa.

Thank you for hosting us @sweetsnbitters (also read her book and NYTimes article about the location!) by @2le_jt

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2 years ago

Izumo.

1. 66th gen shrine priest of Saka Jinja, of sake brewing.
3. Rabbit making kimoto sake.
8. Imaoka-san of @official_izumofuji . Being able to chat with him throughout the day revealed what he believed to be most important, humans. While they utilize modern technology from centrifuges to rigorous hand washing with ozone soap, it only assists. One must use all five senses to make great sake. They also don't sell online and only use distributors for local sales, as he believes in the importance of human relationships. Thank you for welcoming us to Izumo! by @2le_jt

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2 years ago

Yamaguchi Prefecture.

Thank you for hosting us @taka_domaine and @hatsumomidi.222 by @2le_jt

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2 years ago

Day trip in Kagoshima. by @2le_jt

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2 years ago

King crab dumps.

👑🦀 Meat bound with fish paste and kuzu so it's slick yet bouncy.

📷: @ericmedsker taken in Rule Of Thirds by @2le_jt

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6 years ago

Tsukemono to complement a nice bowl of rice in the morning. If you're not a morning person, it also goes well with a lovely glass of rice.

Deceptively simple and often overlooked, but it takes a bit of attention to notice when they're at their peak and more than simply flabby and sour(like me).

📷: @ericmedsker taken in Rule Of Thirds by @2le_jt

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6 years ago

Back again this Fri and Sat, 4-8pm via caviar, with the blade steak tonkatsu making an appearance. Duck preorders by Thursday 2pm. Just look at the website or something. 📷: Tsukune bento with lots of goodies. #wedidntcomeheretofuckspiders taken in Rule Of Thirds by @2le_jt

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6 years ago

Kasujiru.

Classically, a thick soup made with sake kasu, pork or salmon, and root veg to warm up the body and soul.

We've adapted the framework to highlight local products, concepts, and culture. We went with @brooklynkura sake kasu for it's fresh vibrant and floral qualities. The standard stuff simply can't compare to fresh local kasu. The staple daikon was replaced with butter beans, which basically turned into a pork and beans stew. We soon realized that the pork didn't quite add what we were looking for. To get the right meatiness, maitakes and shimeji mushrooms are first grilled before being added. Brightened with sake kasu vinegar, fresh ginger, and lemon zest. And to finish, a grilled onigiri, because it's not a meal without rice.

An unintentional vegan dish. 📷: @ericmedsker by @2le_jt

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6 years ago

Mochisy. Easy to make with a stand mixer, and potentially a pain to clean up. 2 cups or 300g of sweet/glutinous/sticky/mochi rice will make ~20 mochis or just about fill a quarter sheet tray. 4 cups(600g) is pushing it for a 4.5qt mixer.

Give the rice a quick couple rinses because who knows when was the last time you used it. Soak it for at least an hour. Strain, add some fresh water, and cook. While it cooks, wet your mixing bowl, dough hook, paddle, and keep a spat in water.

Once cooked, dump the rice and mix on a lower setting with the dough hook. Every few minutes you'll want to flip the mash with a wet spatula(important to keep it from sticking). For sweet applications, add 100g sugar. After about 10min, you'll want to swap to the paddle and run it on medium, scraping and turning the mash every minute(pic 3 for texture). 5min or till the mixer burns out(pic 5)

On a large, clean surface, sift an ample amount of potato starch. Dump the mash onto the starch and sift more on top. At this stage, starch will keep it from being sticky, so you'll want a LOT. Portion. Or put your index finger and thumb together, and push the mochi through like how you make fishballs. Pinch and twist to cut(don't pull, pic 7). Shape with more starch, so it's not sticky.

Stuff, pan fry, broil, grill, add to soup, or eat as is. Whatever makes you happy.

For easier cleaning, soak dirties before washing and work on sheet trays.

Freezes well. I recommend chilling/freezing first for savory applications. by @2le_jt

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6 years ago